Soft Matcha Sugar Cookies

Prep Time	Cook Time	Total Time
20 min	11 min	31 min

Introduction

These soft matcha sugar cookies are tender, buttery, and full of that cozy green tea flavor without being too earthy.

The matcha powder gives them a natural pastel-green color and a delicate, not-too-sweet taste that feels a little fancy.

They are perfect for afternoon tea, holiday cookie boxes, or any time you want a simple cookie with a fun twist.

Ingredients (24 servings)

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Ingredients:

2 cups all-purpose flour
1 Tbsp culinary-grade matcha powder
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract

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How to Make Soft Matcha Sugar Cookies

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Preheat oven and prepare pans

Preheat your oven to 350°F with a rack in the center.
Line two baking sheets with parchment paper for easy cleanup and softer bottoms.
Whisk the dry ingredients with matcha

In a medium bowl, whisk together flour, matcha powder, baking soda, and salt until the color looks uniform.

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Cream butter and sugar

In a large bowl, beat the softened butter and sugar until pale, fluffy, and slightly increased in volume.
Use a hand mixer on medium speed for about two to three minutes for best texture.
Add egg and vanilla

Beat in the egg and vanilla extract until the mixture looks smooth and no streaks remain.
Combine wet and dry mixtures

Add the dry ingredients to the wet mixture in two additions, mixing on low just until combined.
Stop as soon as no dry flour shows, so the cookies stay tender and soft.

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Check dough and chill if needed

Check the dough; it should be soft but able to hold a scoopable mound without spreading.
If it feels sticky or very loose, chill it for about 30 minutes to firm slightly.
Portion the dough and bake

Scoop tablespoon-size portions of dough and roll them into smooth balls between your palms.
Arrange on the prepared baking sheets, spacing them about two inches apart for gentle spreading.
Bake for 9 to 11 minutes, until the edges look set but the centers still appear soft.
Cool and serve

Let the cookies cool on the sheet for five minutes to finish setting and stay extra soft.
Transfer to a wire rack to cool completely, then enjoy that pale green matcha color.

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Substitutions

Unsalted butter -> Refined coconut oil: Use the same amount of refined coconut oil for a subtle flavor and soft, slightly denser cookies that stay very tender.
All-purpose flour -> 1:1 gluten-free baking blend: Swap in a cup-for-cup gluten-free blend so the cookies keep their soft, chewy texture without turning crumbly.
Matcha powder -> Finely ground pistachios plus a drop of green coloring: Use very finely ground pistachios for a nutty twist and a little green coloring to keep that pretty hue.

Tips

Use good culinary-grade matcha: Choose bright green, fresh-smelling matcha for the best color and flavor, and keep it stored airtight away from light.
Do not overbake the cookies: Pull the cookies when the centers still look soft because they continue to set on the hot sheet pan.
Chill for thicker, puffier cookies: A short chill keeps the dough from spreading too much, which gives you thicker, softer centers.
Keep cookie size consistent: Use a small cookie scoop so every ball is the same size and bakes at the same rate.
Try a sugar roll for sparkle: Roll dough balls lightly in granulated sugar before baking for a crinkly, sparkly surface and a little extra crunch.

Energy	127	kcal
Protein	2	g
Total Fat	6	g
Carbohydrates	17	g
Dietary Fiber	1	g

FAQ

Why did my matcha cookies turn brown instead of staying green?: They likely overbaked or your oven runs hot, so shorten the time or lower the temperature slightly next batch.
What if my cookie dough is too sticky to roll?: Cover the bowl and chill the dough for 20 to 30 minutes, then try again with slightly damp or lightly floured hands.
Why did my cookies spread too much in the oven?: The butter may have been very soft or warm, so chill the dough briefly and be sure your baking sheets are cool.
Can I make the dough ahead of time?: Yes, refrigerate the dough up to two days, then let it soften slightly at room temperature before scooping and baking.
How should I store these soft matcha sugar cookies?: Keep them in an airtight container at room temperature for up to four days with a slice of bread for extra softness.
Can I freeze the dough or baked cookies?: Freeze dough balls on a tray, then bag them, or freeze baked cookies well wrapped; both keep well for about two months.